Buttermilk Buckwheat Pancakes with Blueberry Maple Syrup

Buttermilk Buckwheat Pancakes with Blueberry Maple Syrup

Buckwheat flour and buttermilk produce dark and flavourful pancakes; topped with fresh blueberries and a blueberry infused maple syrup.

 

Buttermilk Buckwheat Pancakes with Blueberry Maple Syrup

Ingredients                                   Makes: 7 to 8 pancakes
~Blueberry Maple Syrup~
1/2 cup maple syrup
3/4 cups fresh blueberries, divided
1/2 Tbsp fresh lemon juice, from one lemon
pinch of sea salt
~Buttermilk Buckwheat Pancakes~
1 cup buckwheat flour
1 Tbsp cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/5 tsp sea salt
1/4 tsp ground cinnamon
1 egg
1 cup buttermilk
1 Tbsp unsalted butter, melted
2 Tbsp of avocado oil ~or~ coconut oil
1/4 cup fresh blueberries (optional)

Instructions
Making the Blueberry Maple Syrup. Combine the maple syrup, half of the blueberries and the lemon juice in a small sauce pan. Bring to a boil over medium heat, then reduce the heat to medium-low and boil for about 8-10 minutes. Remove the blueberry maple syrup from heat source to cool. Let the syrup cool to lukewarm, then stir in the remaining blueberries and set aside.

Make the Blueberry Buttermilk Pancakes. Combine the buckwheat flour, cane sugar, baking powder, baking soda, cinnamon and sea salt in a medium-large bowl and mix well.

Beat the egg in another medium-sized bowl, then whisk in the buttermilk and melted butter.

Pour the buttermilk mixture into the dry ingredients and stir until all of the dry ingredients are moistened. Avoid over-mixing the batter, it should be a little lumpy. Note that the batter will be thick and as it sits it will create air bubbles, and that is ok.

Cook the Pancakes. Heat a nonstick pan over medium heat and add a tablespoon of cooking oil. Drop the batter from a large spoon (about 1/4 cup) and place 6 to 8 blueberries on each pancake (optional). Place blueberries away from each other and use no more than 8 otherwise it may compromise the pancake.

Cook pancakes for a couple minutes or when the pancake begins to bubble around the edges and the cooked side is golden brown. Flip the pancakes and cook for about 30 seconds to a minute longer or until the other side is also golden brown. Transfer cooked pancakes to a clean platter and cover with a clean dish towel to keep warm. When the pancakes are all cooked, serve immediately topped with some of the blueberry maple syrup. Enjoy.

Recipe shared by: J. Marshall

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